Vegetarian Thai red curry is a hot spicy dish which goes really well with cooked rice or noodles. The best part is you can add as many vegetables to it as you like.
Thai cuisine is as amazing as the beautiful country itself. I have been to Thailand only once but I have such great memories of this country. People are really helpful and very patient with kids.
And not to forget the beautiful beaches of Phuket :-). It was my husband (who happens to be a really good cook) who introduced me to Thai cuisine first. And I have been hooked ever since.
O.K. let’s get back to the recipe. I have tried the recipe from Tarla dalal’s book with some variations and the curry came out really delicious. Tarla dalal is a leading cookery author and a very well known name in India. Needless to say that the first cookery book I bought was written by her. I have omitted cornflour from the original recipe because I did not want my curry to be very thick. Vegetables you can vary according to your wish. When the curry is cooking, taste it and adjust the ingredients accordingly. If you don’t want red curry to be very spicy reduce the quantity of red curry paste a little but believe me you would love it spicy.
How to make Vegetarian Thai Red Curry
Adapted from: Tarla Dalal book- Thai cooking
Preparation time: 10 minutes
Cooking time: 15 minutes
40 grams Red curry paste( I have used Real Thai red curry paste)
400 ml Coconut milk
2 cup broccoli florets
1 cup Baby corn, diced
1 Carrot peeled and sliced
10-15 Basil leaves
1 teaspoon soya sauce
2 tbsp oil
salt to taste
To make Vegetarian Thai Red Curry
Microwave the vegetables for 4-5 minutes. Heat the oil in a large pan or wok. Add the red curry paste to it and fry for 2-3 minutes. Add Coconut milk, basil leaves, soya sauce and all the vegetables to it. Cook on medium flame for 10 minutes. Add salt according to taste.
Serve hot with cooked rice or noodles.